Chef Ivan Beacco

Ivan Beacco was raised in the coastal northern Italian city of Trieste, a stone throw of distance from Venice. He was exposed to a style of cooking that fused classic Italian fares with “Mittel European” flavors and after classically training in one of the most celebrated culinary schools in northern Italy, he started working at age 14 in some of the busiest and best restaurants, first in Italy, on the Adriatic riviera and in the Dolomites, eventually expanding his horizons to work in Vienna, Bruxelles and finally landing over the pond in New York City in 1998. 

Since, he worked in many bastions of Italian cuisine in the big apple; from Borgo Antico in Union Square to Pepolino in TriBeCa going through Carmaya in Williamsburg and Acqua in the Old Seaport district and even partnering up as owner at Testaccio in Long Island City.

Meanwhile his his talent didn't go unnoticed and he's being featured many times in the New York Times, Esquire, the Michelin guide and he's being recognized by his peers being bestowed the title of Master Chef in Italian Cuisine by the Academia Barilla and featured in Best Chef America in 2012, 2014 and 2016.

In 2013 he started collaborating with Wellness in The School program and chef Bill Telepan to improve the food served in public schools and educate children and adults about the benefits of a healthy diet.

Besides being a chef, Ivan Beacco belongs to the Taoist Tai Chi Society of America, American Mensa, he is a Freemason and a husband of his beautiful Argentinean wife and father of a 8 years old boy and a 3 years old baby girl.

Wellness in the schools - http://www.wellnessintheschools.org/ 

Academia Barilla - http://www.academiabarilla.com/

Best Chefs America - https://www.bestchefsamerica.com/

Chef Stefano Biaggioni

Born and raised in Busto Arsizio, a town in the outskirts of Milan Italy, Stefano has been always curious and passionate about food and cooking. When he was about 8, he started to sneak into Mamma Letizia's kitchen, and start experimenting with enthusiasm what observed being made before his eyes from his mother and grandmothers, in a Tuscan, Romagnola and Lombard mixed culinary tradition. A love at first sight, which never diminished in time. In his traveling around the world, Stefano learned new recipes and how to use different ingredients, so his base cuisine is Italian, a bit influenced by other traditions. Stefano has a weakness for beauty and art, and he like to say his cooking is indeed his form of art expression, together with architecture and interior design, which influence both his personal and working life. In New York since 1998, you can find him teaching cooking classes, creating appealing caterings, preparing private dinners on request, or hosting dinners for lovely friends, most likely holding a nice glass of red wine.

Chef dona giorgadze

Madona (Dona) Giorgadze, born and raised in Georgia, moved to the USA in 2010 with her two daughters. Cooking and hosting friends was always her passion but she never thought she could turn these skills into a career. After moving to CT, she found herself dedicating her free time to cooking, which became her favorite thing to do. A few years later, after working at a local bakery, she started her own personal chef business, becoming a private chef for families in Ridgefield, CT. At the same time, she started cooking classes for both, kids and adults, and created menus and new programs. 

During this time period, Dona also started to work on her cookbook, “Around the Georgian table”, where she shares recipes from her childhood and the stories behind them. The book is available at book stores, on Amazon and her website, www.georgiancook.com.

After her kids went to college, Dona started her YouTube channel, “budget friendly cooking”, where she creates and shares simple, healthy and tasty affordable meals. 

In 2021 she moved to NYC and still thinks cooking and sharing food is her passion and purpose in life.

Chef FRANCESCO AMENTA

Francesco Vittorio hails from Modena, Italy, renowned for its aceto balsamico and rich pasta-making tradition. A multifaceted talent, he is both a professional musician and chef. Francesco's culinary journey began during his thesis-writing days, leading him to a career in restaurants where he sought the perfect blend of flavors and ingredients. He views cooking and music as interconnected arts, creatively honoring Italian traditions while innovating from simple ingredients.

His hands-on approach in esteemed restaurants, including as a sous-chef in the Netherlands, accelerated his learning. Particularly formative was his experience at the International Criminal Court restaurant in The Hague, where he honed his skills in managing large-scale events, hiring staff, and adapting to an international palate. This exposure broadened his culinary scope beyond Italian cuisine, enriching his understanding and appreciation of its origins.

For over six years, Francesco has also excelled as a private chef, catering to high-profile international clients for various events, from intimate family gatherings to business dinners. His journey reflects a blend of tradition and innovation, underpinned by a passion for culinary and musical arts.